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Monday, November 26, 2012

Sugar-and-Spice Nuts

Sugar-and-Spice Nuts

Sugar-and-Spice nuts are perfect for the holidays. The seasonal spices of cinnamon, nutmeg, and cloves blend so well with the sugar coating in these delicious nuts. The egg white is what coats the nuts with the sugar-and spices and gives them a delicate crunchy texture. It is hard to eat just one. These nuts are addicting. You can make these nuts very quickly and they are easy to make. Start by combing the sugar with the spices. Toss the nuts with a lightly beaten egg white and coat with the sugar-and-spice mixture. I use a combination of pecans, cashews, almonds and Brazil nuts. Bake for about 20 minutes on a baking sheet. For easy clean up, I line my baking sheet with parchment paper. Let them cool for about 1 hour. They are ready to eat and enjoy. If you make these nuts in advance, store in an airtight container. They will keep up to 2 weeks. Need a quick gift? These nuts make a wonderful gift from your kitchen.

Directions:
1. Preheat oven to 350 degrees F.
2. Combine the sugar, spices, and salt in a bowl. Stir well and set aside.

3. In a separate bowl, toss the nuts with the egg white to coat them. Then add the sugar-and-spice mixture and mix well.

4. Spread the coated nuts in a single layer on a baking sheet. You may need to use your fingers to separate the nuts as much as possible. Bake for 15 minutes. Remove the baking sheet from the oven and use a metal spatula to scrape up the nuts and break them apart. Return the nuts to the oven for 5 minutes more to dry them thoroughly.

5. Remove the baking sheet from the oven and shake it to break up the nuts. Let the nuts sit on the baking sheet in a cool dry place for 1 hour to cool and harden. (Stored in a tin in a cool dry place, the nuts will keep for up to 2 weeks.)

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Throughout my lifetime, I have been passionate about food. Whether it be cooking food, eating food, researching food, experimenting with recipes, I loved it. I started my cooking adventure at home watching, and helping my parents, grandmother, aunt, and cousin cook. As I got older, I got more involved in cooking. Eventually, with the help of my trusty cookbooks, I was cooking meals on my own. Eventually, I started experimenting with adjusting this and that in recipes. I also started experimenting with duplicating meals I ate at restrauants. Some meals were great experiments, others were not so great. I have had my recipes published in "Taste of Home" publications. Thank you for visiting From My Southwest Kitchen.